KAVAS TACOS + TEQUILA
9101 INTERNATIONAL DR STE 1198, Orlando FL 32819 · 407-776-2027
Last inspected May 5, 2026 · 6 visits since September 2023
MAR 24
OCT 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found/observed one fly at the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
What the inspector wrote — 14 findingsThe state's own report →
Live, small flying insects found/observed one fly at the bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon cold holding at 48F/cook line cold drawer. Raw shrimp cold holding at 49F/cook line cold drawer. Home made chipotle butter holding in room temperature 67F. Sour cream cold holding at 49F/cook line cooler. All less than 4 hours per manager. Adding ice bags and butter moved to walk in freezer. Rechecked raw salmon 41F, raw shrimp 40F, butter 42F and sour cream 40F.
Handwash sink not accessible for employee use at all times./containers blocked back kitchen hand sink/removed/
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications./not reaching 160F/technician on site/fixed/now reaching 160F/
Show the remaining 10 findings ▾
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair./reach in cooler top cover gasket torn/cook line.
Floor soiled/has accumulation of debris./bar floor soiled and wet.
Floor tiles missing and/or in disrepair./between walk in freezer and dish room.
Food storage container/container lid cracked or broken./some plastic containers.
Food stored on floor./oil carton/back kitchen/
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge damaged/technician on site/fixed/
Water leaking from pipe and/or faucet/handle./under sanitizing compartment/3 compartment sink.
Wiping cloth sanitizing solution stored on the floor. Back kitchen and bar/
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./green tomato sauce holding at 53F, crema holding at 48F, both less than 4 hours/moved to walk in freezer/temperature rechecked green tomato sauce at 40F and crema at 39F/
Food-contact surface soiled with food debris, mold-like substance or slime./two white cutting board at cook line.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one cook's employee's training certificate.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag and jacket stored on top of carton oil/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler./excess water in cook line reach in cooler
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025./license renewed immediately/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 52F, raw shrimp 51F, raw salmon 52F/cook line cold drawers less than 4 hours per chef/moved to walk in freezer/rechecked raw steak 38F, raw shrimp 34F, raw salmon 37F. Home made salsa 54F, crema 53F/cook line prep area for less than 4 hours per chef/iced/rechecked homemade salsa 36F, crema 37F/
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/manager Omar certificate expired.
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
Spray bottle containing toxic substance not labeled. Blue chemical spray bottle not labeled, bar/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./mahi, walk in cooler/
Cutting board has cut marks and is no longer cleanable./cook line white cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line small table/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Floor soiled/has accumulation of debris./walk in freezer floor.
Light not functioning./two lights at cook line.
Old labels stuck to food containers after cleaning./containers on cleaned dish shelves.
Plumbing system in disrepair./cook line hand sink hot water faucet disrepair.
Raw fruits/vegetables not washed prior to preparation./onions, back prep area.
Wet mop not stored in a manner to allow the mop to dry./mop sink outside walk in freezer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, back prep area/rechecked 200ppm/
Working containers of food removed from original container not identified by common name./seasoning flour and sugar bins/
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food/cook line cold drawers.
Shell eggs in use or stored with cracks or broken shells. See stop sale./two broken shell eggs in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 54F, raw shrimp 45F, raw steak 51F/cook line cold drawers/less than 4 hours/moved to walk in freezer, rechecked raw salmon 43F, raw shrimp 40F, raw steak 42F. Cut melon 55F/bar, less than 4 hours/rechecked 43F. Home made garlic butter 68F, cook line/less than 4 hours/moved to walk in freezer/rechecked 43F.
No paper towels or mechanical hand drying device provided at handwash sink./bar/
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./mani packaging/
Cutting board has cut marks and is no longer cleanable./two cook line white cutting boards grooved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's sweater on top of packaged food/storage shelf/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./ cook line/
Working containers of food removed from original container not identified by common name./flour containers not labeled/back kitchen.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./0ppm, bar dish machine, rechecked 50ppm/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter, walk in cooler. Raw mahi/ceviche stored over cook shrimp, cook line reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw salmon and raw shrimp/cook line cold drawers/
Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked egg, walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 55F, cold holding at fry station for less than 2 hours, iced, rechecked 40F. Cooked peppers 45F, cold holding at prep area for less than 2 hours, iced, rechecked 38F.
Handwash sink not accessible for employee use at all times./cook line fry station hand sink blocked by chips containers.
No paper towels or mechanical hand drying device provided at handwash sink./dining room wait station near the bar/
No soap provided at handwash sink./dining room wait station near he bar/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing five employees training certificates.
Cutting board has cut marks and is no longer cleanable. Small green cutting board at the bar. Green cutting board at back kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags stored on top of oil carton, cook line/
Ice scoop handle in contact with ice./bar/
No handwashing sign provided at a hand sink used by food employees./dining room wait station near the bar.
Wiping cloth sanitizing solution stored on the floor./throughout the entire establishment/bar, cook line, back kitchen, front expo line/
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./corn cream sauce cooling overnight still at 46F, walk in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale./corn cream sauce cooling overnight at 46F.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over vegetables, cook line reach in cooler. Raw mahi over sauces, cook line reach in cooler/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef, cook line cold drawers. Raw beef stored over raw shrimp, cook line cold drawers/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 48F, pico de gallo 48F/cold holding less than 4 hours in double pan, adding ice, rechecked 39F, 40F/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese sauce hot holding at 94F to 119F for less than 4 hours/reheated to 165F/
Handwash sink not accessible for employee use at all times./back kitchen prep area hand sink/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving salmon, steak undercooked per manager/fixing the menu on site/
No paper towels or mechanical hand drying device provided at handwash sink./back kitchen han sink/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink./back kitchen hand sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on top of oil carton/
Employee with no beard guard/restraint while engaging in food preparation./two kitchen cooks.
Ice scoop handle in contact with ice./bar.
In-use tongs stored on equipment door handle between uses./cook line/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop in 78F water on kitchen prep table/
Presetting of tableware outdoors.
Wiping cloth sanitizing solution stored on the floor./kitchen, bar/
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.